Cook the cornstarch (moistened with water) and butter together to make a roux. Gradually add the clam juice and soy sauce, stirring continually.
Use salmon, or lake trout, fillets or steaks which have been wiped with a damp cloth. Rub with a clove of garlic and a bay leaf. Place the fish on a wire rack over a pan of water, cover the pan and steam 10-11 minutes. Serve with sauce.
